Follow package directions for the custard using the custard powder, condensed milk, and white sugar. Put remaining condensed milk in a pan and bring to a boil.

Pour milk into custard mixture just before milk is about to boil over the edge of the pan. Be quick and do not leave milk unattended. Stir until thickened. Add banana slices and shredded coconut. Allow to set and chill in fridge until needed.

Five minutes before the end of the stew's cooking time, using a food processor, combine flour, beef suet, purple sage, and thyme. Add 4 tbsp. water. Blend until a dough ball forms. Remove and separate into 8 pieces. Roll pieces into balls and put on top of stew with a bit of space between them. Cook for another 20 minutes or until dumplings have risen. Serve hot with soft bread rolls, followed by bananas and creamy coconut custard as dessert.